Various Fried Potato Dishes
A variety of fried potato dishes made with fresh root vegetable ingredients. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g waxy potatoes
- 500 ml sunflower oil (for frying)
- coarse salt (to sprinkle)
Instructions
-
1.
Peel and wash the potatoes. Cut them into desired shapes as preferred. (From top to bottom)
-
2.
1. Shape: For Pommes Pailles (potato straw), grate the potatoes into very thin slices, then cut into fine strips. Rinse in a sieve with cold water (to remove all starch) and dry on kitchen paper. Heat oil in a pan and fry the potato strips portion by portion until golden yellow. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with salt and serve.
-
3.
2. Shape: For Pommes Bataille (French fries), cut potatoes into 0.6 cm wide slices, then into 0.6 cm wide strips. Rinse under running water, dry on kitchen paper, and fry in hot oil until golden yellow. Sprinkle with salt and serve.
-
4.
3. Shape: For Pommes Rissolées (potato cubes), cut potatoes into 1 cm cubes. Rinse with cold water, dry, and fry in a hot pan with oil until golden yellow. Sprinkle with salt and serve.
-
5.
4. Shape: For Pommes Pont Neuf, cut potatoes into 1 cm wide slices, then into 1 cm wide strips. Rinse with cold water, dry, and bake in hot frying fat until golden yellow. Remove, drain, sprinkle with salt and serve.
